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  1. john3198

    Vac u Pack

    My 2 cents wirth........ I never had a vacuum sealer until now, so my experience base is not a broad as many of you. After reviewing this thread and others, I decided to buy a VacUPack. I have used it a lot over the last week or two and have been totally pleased with how well and simply it...
  2. john3198

    Have you tried smoked garlic yet? Do you want to?

    Never tried it in the smoker. I will definately do this. Would be great in roasted garlic mashed potatoes. How long will it keep and how do you store it? Fridge? Freezer?
  3. john3198

    Prime Rib - Pulled Chuck Eye W/Qview

    Nice, Ron. Got a couple of PR roasts in the freezer I need to do as well. Great stuff.
  4. john3198

    Juicy Smoked Rib Eye Steak W/Qview

    Good idea, Ron, I will try that next time.
  5. john3198

    my burnt ends suck, what am i doing wrong?

    Buy Prime next time not dog food grade.
  6. john3198

    Juicy Smoked Rib Eye Steak W/Qview

    Looks good, Ron. I have always seared my steaks first, then smoked. I got that from a reciepe somewhere. Do you think there is a difference if you smoke first and then sear, like you did?
  7. john3198

    Menu for the Super Bowl?

    Hmmmm...... Well, we always take 3 homemade (at the party) deep dish Chicago Pizza's, Lagasse artichoke, spinach, and shrimp dip - might smoke the shrimp this year, At least 2 racks of St Louis smoked ribs..........and whatever I can think of by then.
  8. john3198

    3 hr brisket stall?

    Well, it finally took off and is now resting in the oven (cold) wraped in towels, Burnt Ends are on and will be mixed with Rivet's sauce for another hour or so and we're done. Thanks for all the help. I'll get some qview up pronto.
  9. john3198

    Ribs from OZ!

    Looks like you're gettin it to me, Dave.
  10. john3198

    3 hr brisket stall?

    Thanks, FIU. Starting to move finally - picked up 4 deg in the last 30 min. I'm gonna pull at 160 and foil till 190. Then we gotta do those burnt end thingies!
  11. john3198

    3 hr brisket stall?

    Does it hurt to foil early? I'd rather have it braise with some liquids than dry out. It has had pleanty of smoke.
  12. john3198

    3 hr brisket stall?

    Nothing fancy, I just record the elapsed time and temp readings and put them into an Excel spreadsheet then plot it. Thanks, Ozark. That a 1931 Auburn sedan. I'm thinking that if this thing doesn't start to move soon, I am going to foil it anyway to keep it from drying out.
  13. john3198

    3 hr brisket stall?

    I moved the probes a bit and now they are reading 156/157. We'll see there we get to from here - if they increase or sit. It was evident that the meat is still fairly juicy as I was poking around the probes. Only trying to get to 165 to foil
  14. john3198

    3 hr brisket stall?

    I'll try moving the probes. Here is the temperature chart.
  15. john3198

    3 hr brisket stall?

    FIU I have a probe in the flat adn one in the point. They both are reading about the same - within a degree or so.
  16. john3198

    3 hr brisket stall?

    Doing a 10lb packer. Has been stalled at 145-149 for 3 hours. Sound right? Don't want to end up with hockey pucks.
  17. john3198

    Curing a ham at home

    Piney - I'm no expert at this, but shouldn't you inject the curing brine in a ham to prevent bone souring because of the thickness of the meat?
  18. john3198

    How much time in a day do you think you spend on this forum?

    What they both said!
  19. john3198

    Italian Balsamic Chicken on the Smoker

    Thanks, Mark.
  20. john3198

    Poor folk smoker//Brisket dinner

    Actually, I think I saw Alton Brown do something like that once.
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